Literally: cooked water. Served as a one course meal. Like any regional dish, there are as many versions as there are cooks.
Serves: 6 people
- 5 tablespoons extra virgin olive oil
- 3 medium onions, chopped into very small pieces
- 1 celery stalk, chopped
- 1 carrot, chopped
- 1 bell pepper, chopped into small slices
- 2 pounds (1 kilo) beet greens or spinach, stemmed, washed and coarsely chopped
- 1 pound (500 grams) peeled, chopped ripe tomatoes (canned will do in a pinch)
- 6 cups (1 1/2 liters) boiling water
- salt to taste
- 5 eggs
- 1/2 cup grated Pecorino cheese
- slices of toasted Italian bread
- Warm up the oil in a pot. Add: onions, celery, carrot and bell pepper. Cook until onions are translucent.
- Add the greens and cook over low heat until the greens have wilted.
- Add the tomatoes and simmer for about twenty minutes, then add the boiling water.
- Check the seasoning, and simmer for twenty minutes more.
- In the meantime, mix the eggs and cheese together.
- Line the bottoms of your 6 soup bowls with thinly sliced toasted bread and spoon the beaten egg mixture over the bread.
- Stir the soup well and ladle it into the bowls.
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